Thai Popsicles

Ingredients

• 400 ml Coconut milk (full-fat)
• 80 g Sugar
• 2 Blätter Pandan leaves
• 100 g Sweet corn (canned, drained)
• 1 Prise Salt
• 1 EL Rice flour
• 50 ml Water
• 8 Stück Popsicle sticks

Instructions

1. In a medium saucepan, combine coconut milk, sugar, pandan leaves, and a pinch of salt. Heat over medium heat, stirring constantly, until the sugar has completely dissolved and the mixture is gently simmering.
2. In a small bowl, whisk together rice flour and water until smooth to create a homogeneous slurry. Gradually stir this rice flour mixture into the simmering coconut milk, continuously stirring to slightly thicken the mixture and prevent lumps from forming.
3. Let the mixture simmer for another 2 minutes, stirring occasionally. Remove the saucepan from the heat and discard the pandan leaves.
4. Allow the coconut milk mixture to cool down to room temperature to prevent ice crystal formation and ensure a creamier texture. This may take about 20-30 minutes.
5. Distribute the drained sweet corn evenly among the popsicle molds. Then, carefully pour the cooled coconut milk mixture over the corn into the molds.
6. Insert the popsicle sticks into the molds and place them in the freezer for at least 4 hours, or preferably overnight, until the popsicles are completely solid.
7. To serve, briefly run the molds under warm water to easily release the Thai popsicles. Enjoy immediately.

Nutrition